The present invention relates to confectionery compositions including cooked saccharide including polyols such as maltitol, erythritol, and isomalt, and a chewing gum base.

Inventors: Boghani; Navroz; (Flanders, NJ) ; Gebreselassie; Petros; (Piscataway, NJ) ; Luo; Shiuh John; (Livingston, NJ) ; Kabse; Kishor; (Morris Plains, NJ) 
Correspondence Name and Address:      OBLON, SPIVAK, MCCLELLAND MAIER & NEUSTADT, P.C.
    1940 DUKE STREET
    ALEXANDRIA
    VA
    22314
    US

 
Assignee Name and Adress: Cadbury Adams USA LLC
Wilmington
DE

 
Serial No.:  913188
Series Code:  11 
Filed:  May 23, 2006
PCT Filed:  May 23, 2006
PCT NO:  PCT/US2006/019738
371 Date:  October 31, 2007

U.S. Current Class: 426/3; 426/103; 426/548 
U.S. Class at Publication: 426/3; 426/548; 426/103 
Intern'l Class:  A23G 4/20 20060101 A23G004/20; A23G 3/54 20060101 A23G003/54; A23G 3/36 20060101 A23G003/36

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Claims

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1-142. (canceled)

143. An edible composition comprising a cooked saccharide portion and an elastomeric portion, wherein said cooked saccharide portion includes a polyol selected from the group consisting of maltitol, erythritol, isomalt, and combinations thereof.

144. The edible composition as in claim 143, wherein at least one of said elastomeric portion and said cooked saccharide portion includes at least one ingredient selected from the group consisting of sensates, flavors, sweeteners, high intensity sweeteners, and functional ingredients.

145. The edible composition as in claim 144, wherein at least a portion of said at least one ingredient is encapsulated.

146. The edible composition as in claim 143, wherein said elastomeric portion further comprises a delivery system.

147. The edible composition as in claim 147, wherein said delivery system comprises at least one ingredient selected from the group consisting of sensates, flavors, sweeteners, high intensity sweeteners and functional ingredients; and at least one encapsulating material.

148. The edible composition as in claim 147, wherein said delivery system has a tensile strength of at least 6,500 psi.

149. The edible composition as in claim 147, wherein said delivery system has a water-retention value of up to about 5% or about 10% or about 15% as measured according to ASTM D570-98.

150. The edible composition as in claim 143, further comprising a texture modifying component.

151. The edible composition as in claim 143, further including a coating.

152. The edible composition as in claim 143, further including a center-fill material wherein said center-fill material includes a powder, a liquid, or a combination thereof.

153. The edible composition as in claim 143, wherein said cooked saccharide portion and said elastomeric portion form a homogenous mixture.

154. The edible composition as in claim 143, wherein said elastomeric portion and said cooked saccharide portion are designed to withstand vigorous mixing without the incorporation of air into said mixture such that a homogeneous mixture of said elastomeric portion and said cooked saccharide portion results.

155. The edible composition as in claim 143, where in said elastomeric portion is 5-95% by weight of the edible composition.

156. The edible composition as in claim 143, wherein said cooked saccharide portion has a moisture content of no more than 2% by weight of said cooked saccharide portion.

157. An edible composition as in claim 143, wherein the amount of said elastomeric portion and the amount of said cooked saccharide portion are selected to provide a desired texture.

158. The edible composition as in claim 157, wherein the desired texture provides an initial hardness that is the same as a hard candy as measured by sensory testing techniques.

159. The edible composition as in claim 157, wherein the desired texture provides an initial texture that is the same as a hard candy and a final texture that is the same as a chewing gum.

160. The edible composition as in claim 157, wherein the desired texture provides a transformation as measured by sensory testing techniques.

161. The edible composition as in claim 157, wherein the desired texture provides an initial crunch that is the same as the initial crunch of a hard panned confection as measured by sensory testing techniques.

162. The edible composition as in 143, wherein the edible composition has a surface gloss appearance that is the same as the surface gloss appearance of a hard panned product as measured by optometric equipment.

163. An edible composition as in claim 143, wherein at least a portion of said edible composition is in a ground particulate form.

164. An edible composition as in claim 143, wherein at least a portion of said edible composition is in a compressed form.

165. The edible composition as in claim 143, further comprising a cooked sugar component.

166. An edible composition comprising a elastomeric portion and a cooked polyol wherein said cooked polyol is selected from the group consisting of isomalt, erythritol, lactitol, galactitol, and combinations thereof.

167. The edible composition of claim 166 comprising a cooked saccharide portion and a elastomeric portion, where said cooked saccharide portion consists essentially of isomalt.
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Description

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CROSS-REFERENCE TO RELATED APPLICATION

[0001]This application claims the benefit of U.S. provisional application 60/792,556 filed Apr. 17, 2006 and U.S. provisional application 60/683,634 filed May 23, 2005, both of which are incorporated herein by reference.

FIELD OF THE INVENTION

[0002]The present invention relates to confectionery compositions including cooked saccharide including polyols such as maltitol, erythritol, and isomalt, and a chewing gum base. The compositions may have or may provide long lasting characteristics and/or variable textures. Optionally, components that create multi-modal effects are included in different portions of confectionery compositions.

BACKGROUND OF THE INVENTION

[0003]Some confectionery compositions where the finished product is formed by combining cooked saccharide syrups with chewing confectionery bases are known. For example, U.S. Pat. No. 4,741,905 discloses a chewing confectionery candy confection product produced from a process that combines a cooked sorbitol syrup with confectionery base. However, these compositions result in confectionery products that lack long lasting sensory characteristics and that have a narrow range of texture characteristics. Furthermore, these compositions have not been used to create multi-modal effects. Therefore, a need exists for confectionery compositions including cooked saccharide syrups and elasomeric components that demonstrate long lasting sensory attributes, offer a range of texture attributes, and/or provide multi-modal effects. There also exists a need for confectionery compositions that include cooked polyol syrups such as isomalt and elastomeric components.

SUMMARY OF THE INVENTION

[0004]Accordingly, one object of the present invention is to provide an edible composition comprising a cooked saccharide syrup and a chewing gum base, wherein the cooked saccharide syrup includes a polyol selected from the group consisting of maltitol, erythritol, isomalt, or combinations thereof. The composition may also include a high intensity sweetener, other actives and/or functional components in various portions of the composition, and which may be encapsulated.

[0005]Another object of the present invention is to provide an edible composition comprising a chewing gum base and a cooked saccharide syrup, wherein the cooked saccharide syrup has a moisture content of no more than 2% w/w, and wherein the chewing gum base and the cooked saccharide syrup are designed to withstand vigorous mixing without the incorporation of air into the mixture such that a homogeneous mixture of said chewing gum base and said cooked saccharide syrup results.

[0006]Another object of the present invention is to provide an edible composition comprising a chewing gum base and a cooked polyol syrup wherein the cooked polyol syrup is one or more of isomalt, erythritol, lactitol, and galactitol.

[0007]Another object of the present invention is to provide an edible composition comprising a cooked saccharide syrup and an elastomeric material, wherein the cooked saccharide syrup includes isomalt.

[0008]Another object of the present invention is to provide an edible composition comprising a cooked saccharide syrup and a chewing gum base, wherein said cooked saccharide syrup consists essentially of isomalt.

[0009]Another object of the present invention is to provide an edible composition comprising a cooked sugar component; a cooked saccharide component; and an elastomeric component.

[0010]A more complete appreciation of the invention and many of the attendant advantages thereof will be readily obtained as the same becomes better understood by reference to the following detailed description when considered in connection with the accompanying drawings, wherein:

BRIEF DESCRIPTION OF THE DRAWINGS

[0011]FIG. 1 shows a block diagram of a process for making confectionery compositions where candy and confectionery base, together with other ingredients such as flavor, color, etc., are mixed together and formed and then packaged.

[0012]FIG. 2 shows a block diagram of a process for making confectionery compositions where candy and chewing confectionery, together with other ingredients such as flavor, color, etc., are mixed together and formed and then packaged.

[0013]FIG. 3 shows a block diagram of a process for making confectionery compositions where candy and confectionery base, together with other ingredients are ground to particulate form before being mixed together and formed and then packaged.

[0014]FIG. 4 shows a block diagram of a process for making confectionery compositions where candy and chewing confectionery, together with other ingredients are ground to particulate form before being mixed together and formed and then packaged.

DETAILED DESCRIPTION OF THE INVENTION

[0015]Confectionery products are often consumed and enjoyed for their sensory characteristics including taste and texture attributes. Confectionery products can also be used to provide multi-modal effects and to deliver functional ingredients that provide consumer desired benefits. A prized attribute of confectionery products often is long lasting taste. Another desirable attribute is the product's texture profile including initial bite and hardness/softness over time. It can be desirable to provide consumers with interesting textures including those that provide a variety of textures such as an initial crispy texture followed by a soft chewing texture. Similarly, it can be desirable to provide consumers with products that provide a texture change or transformation such as textures that have an initial hardness similar to hard candy but then change to a chewy texture similar to chewing gum. However, economically producing confectionery products with interesting textures and long lasting sensory attributes remains a challenge because the technologies can be cost prohibitive. It has been found that confectionery compositions and processes allowing the use of confectionery equipment can alleviate the cost constraints through lower capital investment requirements thus making inclusion of long lasting sensory technologies possible. The result can be economically viable confectionery products with interesting textures and acceptable long lasting technology. A further finding has been that the long lasting technologies needed for confectionery compositions and processes that use confectionery equipment must be tailored to the demands of those compositions and processes. Yet another finding has been that incorporation of components in different portions of the confection can provide multi-modal effects.

[0016]In some embodiments, confectionery compositions including cooked polyol syrups and elastomeric components can contain erythritol, maltitol, lactitol, galactitol, isomalt, and combinations thereof as the cooked polyol syrup.

[0017]In other embodiments, confectionery compositions including cooked saccharide syrups and elastomeric components also include additional components such as sweeteners, functional ingredients, and combinations thereof. In still other embodiments, such confectionery compositions with additional components can include encapsulated additional components, unencapsulated additional components, or both. The encapsulated and unencapsulated additional components can be included in the cooked saccharide syrup, the elastomeric component, or both.

[0018]Additionally, in some embodiments, confectionery compositions including cooked saccharide syrups and elastomeric components include delivery systems. Such delivery systems can be included in the cooked saccharide syrup, the elastomeric component, or both. In some embodiments, the delivery systems can have tensile strengths of at least 6,500 psi. In some embodiments, the delivery systems can have water retentions of less than 15%.

[0019]In some embodiments, confectionery compositions can include texture modifying components. Such texture modifying components can include, but are not limited to, particulate materials, hydrophilic materials, flavoring materials, or combinations thereof.

[0020]Embodiments described herein provide a multi-component composition that includes at least one cooked saccharide portion and an elastomeric portion (e.g. gum base or chewing gum including a gum base). An individual piece of the confectionery composition may also include an outer coating or shell and/or an inner center-fill component. At least two components that create a dual perception upon consumption may be included in different portions of the piece of the confectionery composition. The individual pieces may form a variety of shapes including pellet, tablet, ball, pillow, chunk, stick, lollipop, and slab, among others. Further, in some embodiments, a confectionery composition can be in a particulate form. For example, in some embodiments, grinding the confectionery composition can create a particulate form. In still other embodiments, the grinding operation proceeds under ambient conditions. In some embodiments, a confectionery composition in particulate form is in a compressible form.

[0021]As used herein, the terms "first portion" and "cooked saccharide syrup" or "candy portion" are used interchangeably to refer to the portion of the compositions comprising saccharides and other optional ingredients.

[0022]As used herein, the terms "second portion" and "elastomeric portion" are used interchangeably to refer to a portion of the compositions comprising water insoluble polymers and other optional ingredients. In some embodiments, the second portion may contain, but is not limited to, elastomers, bulking agents, waxes, elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof.

[0023]As used herein, the term "gum base" refers to water insoluble material(s) and can include, but is not limited to, elastomers, bulking agents, waxes, elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof.

[0024]As used herein, the term "confectionery composition" and "confection" are used interchangeably to refer to the combination of at least one cooked saccharide syrup with at least one elastomeric portion.

[0025]As used herein, the term "delivery system" includes an encapsulating material and at least one ingredient encapsulated with the encapsulating material. In some embodiments, a delivery system may include multiple ingredients, multiples layers or levels of encapsulation, and/or one or more other additives. A delivery system may be an ingredient or component in a confectionery composition. In some embodiments, the one or more ingredients and an encapsulating material in the delivery system may form a matrix. In some embodiments, the encapsulating material may completely coat or cover the one or more ingredients or form a partial or complete shell, cover, or coating around the one or more ingredients.

[0026]As used herein, the term "tensile strength" includes the maximum stress a material subjected to a stretching load can withstand without tearing. A standard method for measuring tensile strength of a given substance is defined by the American Society of Testing Materials in method number ASTM-D638.

[0027]As used herein, the term "encapsulating material" includes any one or more water insoluble polymers, co-polymers, or other materials capable of forming a coating, shell, or film as a protective barrier or layer around one or more ingredients and/or capable of forming a matrix with the one or more ingredients. In some embodiments, the encapsulating material may completely surround, coat, cover, or enclose an ingredient. In other embodiments, the encapsulating material may only partially surround, coat, cover, or enclose an ingredient.

[0028]As used herein the transitional term "comprising," (also "comprises," etc.) which is synonymous with "including," "containing," or "characterized by," is inclusive or open-ended and does not exclude additional, unrecited elements or method steps, regardless of its use in the preamble or the body of a claim.

[0029]As used herein, the terms "bubble gum" and "chewing gum" are used interchangeably and are both meant to include any confectionery compositions.

[0030]As used herein, the term "ingredient" and the term "component" are used interchangeably to describe any additive, fixing, substance, material, agent, active, element, or part that may be included in the confectionery compositions of some embodiments.

[0031]As used herein, the term "duality" or "dual perception" refers to the perception by an individual of two characteristics that are complementary to each other, opposed to each other, i.e., distinct, or different in intensity from each other. The dual characteristics may be flavors, sensations, tastes or functionalities. Flavors, sensates, tastants and functional agents also may include compounds that potentiate each of these types of components.

[0032]The term "multi-modality" refers to the perception by an individual of at least two characteristics that are complementary, opposed, i.e., distinct, or different in intensity from one another. The multi-modal characteristics may be flavors, sensations, tastes, functionalities or combinations thereof. Flavors, sensates, tastants and functional agents also may include compounds that potentiate each of these types of components. The term "multi-modality" is broader than and encompasses the term "duality" in that it includes embodiments that have a dual perception, as well as embodiments that have more than one dual perception. For example, multi-modality may encompass two different dualities in one confectionery composition, such as dual flavors and dual tastes.

[0033]The term "complementary" refers to components that are in the same or similar flavor family, for example, the mint family or the fruit family; or components that are in the same or similar sensation family, for example, the cooling family, the warming family or the tingling family; or components that are in the same or similar taste family, for example, the sweetener family, the sour family, the bitter/astringent family, the salty family, the umami family or the kokumi family; or components that are in the same or similar functional family, for example, the breath freshening family or other functional families provided in Table 2 herein. The terms "family" and "type" are used interchangeably herein when referring to multi-modality components.

[0034]The term "opposed" means distinctly different components, for example, components that are from different families, such as a component in the flavor family and a component in the taste family.

[0035]The term "different in intensity" means that the at least two components that form the duality or multi-modality may be the same component but create the duality or multi-modality by being present in different amounts or by being encapsulated thereby providing a different intensity from one another. This different intensity can be formed by the component being in different amounts from one portion of the confectionery to another, or from being released at one rate in one portion versus being released at another rate in another portion. The different intensity can also be formed by the component interacting with the composition of a portion to provide a different intensity such as when a component has a low affinity for a portion's composition and therefore releases fully to provide a higher intensity at an amount lower than the amount needed to provide that same intensity from a portion where the component has a greater affinity for the portion's composition and is therefore less fully released.

[0036]Referring to the figures, FIG. 1 shows an illustrative confectionery production system 100 including a candy making system 102 and a gum base making system 104 which feed into a mixing operation 108 along with other ingredients 106. Upon exiting the mixing operation 108, the product proceeds to a forming operation 110 and finishes with a packaging operation 112.

[0037]An alternative confectionery production system 200 is shown in FIG. 2. This system includes a candy making system 102 and a confectionery mixing system 204 which feed into a mixing operation 208 together with other ingredients 206. In this alternative system, the confectionery mixing operation 204 could incorporate chewing confectionery ingredients such as bulk sweeteners, flavors, colors, etc. prior to being feed into the mixing operation in 208. By contrast, the system 100 in FIG. 1 includes a gum base making system 104 which could result in ingredients such as bulk sweeteners, flavors, colors, etc. being incorporated into the composition in the mixing system 108.

[0038]FIG. 3 shows another illustrative confectionery production system 300 including a candy making system 302 which proceeds to a grinding operation 308 where the candy is reduced to particulate form before being fed into a mixing operation 314. Additionally, the confectionery production system 300 includes a gum base make making operation 304 which proceeds to a grinding operation 310 where the gum base is reduced to particulate form before being fed into the mixing operation 314. Also, other ingredients 306 proceed to a grinding operation 312 before being fed into the mixing operation 314. Optionally, as shown by dotted lines in FIG. 3, other ingredients 306 could also be fed into the grinding operations 308, or 310, or both/all. Upon exiting the mixing operation 314, the confectionery composition proceeds to a forming operation 110 and finishes with a packaging operation 112.

[0039]FIG. 4 shows another illustrative confectionery production system 400 including a candy making system 402 which proceeds to a grinding operation 408 where the candy is reduced to particulate form before being fed into a mixing operation 414. Additionally, the confectionery production system 400 includes a chewing confectionery mixing operation 404 which proceeds to a grinding operation 410 where the chewing confectionery is reduced to particulate form before being fed into the mixing operation 414. In this alternative to the confectionery production system 300 in FIG. 3, chewing confectionery ingredients such as bulk sweeteners, flavors, colors, etc. could be added to the confectionery mixing system 404 prior to being fed into the mixing operation in 414. By contrast, the system in FIG. 3 includes a gum base making system 304 which could result in ingredients such as bulk sweeteners, flavors, colors, etc. being incorporated into the composition in the mixing system 314. Optionally, as shown by dotted lines in FIG. 4, other ingredients 406 could also be fed into the grinding operations 408, or 410, or both/all. Upon exiting the mixing operation 414, the confectionery composition proceeds to a forming operation 110 and finishes with a packaging operation 112.

Overview

[0040]In some embodiments, there is an edible composition comprising a cooked saccharide syrup and a chewing gum base, wherein the cooked saccharide syrup includes a polyol selected from the group consisting of maltitol, erythritol, isomalt or combinations thereof. In some embodiments, the edible composition also contains a high intensity sweetener that can be added to either the cooked saccharide syrup, the chewing gum base or both. In still further embodiments, the high intensity sweetener can be in an encapsulated form, a free form, or both. In some embodiments, the edible composition can include a delivery system. In other embodiments, the delivery system can have a tensile strength of at least 6,500 psi while in still other embodiments, the delivery system can have a water retention value to less than 15%.

[0041]In some embodiments, the edible composition comprises a texture modifying component. In some embodiments, the texture modifying component can include sorbitol, fat, flavor, or combinations thereof.

[0042]In some embodiments, the edible composition can include a center-fill, an exterior coating, or both.

[0043]In some embodiments, the edible composition can include at least one sensate. In other embodiments, at least one portion of the at least one sensate can be mixed with the cooked saccharide syrup, the gum base, or both. In still other embodiments, the at least one sensate can be in encapsulated form, in free form, or both.

[0044]In some embodiments, the edible composition can include at least one flavor. In other embodiments, at least one portion of the at least one flavor can be mixed with the cooked saccharide syrup, the gum base, or both. In still other embodiments, the at least one flavor can be in encapsulated form, in free form, or both.

[0045]In some embodiments, the edible composition can include at least one functional ingredient. In other embodiments, at least one portion of the at least one functional ingredient can be mixed with the cooked saccharide syrup, the gum base, or both. In still other embodiments, the at least one functional ingredient can be in encapsulated form, in free form, or both.

[0046]In some embodiments, the edible composition can include at least one sweetener. In other embodiments, at least one portion of the at least one sweetener can be mixed with the cooked saccharide syrup, the gum base, or both. In still other embodiments, the at least one sweetener can be in encapsulated form, in free form, or both.

[0047]In some embodiments, the cooked saccharide syrup and the gum base are visually distinct.

[0048]In some embodiments, there is provided an edible composition comprising a cooked component, wherein the cooked component includes isomalt; a gum base component; a multiple encapsulation sucralose composition, wherein said multiple encapsulation sucralose composition further comprises sucralose, a first encapsulation forming a first layer, and a second encapsulation forming a second layer; wherein the first layer encapsulates the sucralose and the second layer encapsulates the first layer; wherein the first encapsulation comprises polyvinyl acetate and the second encapsulation is selected from the group consisting of gum arabic, gelatin, or combinations thereof; and wherein the multiple encapsulation sucralose is added to the gum base component.

[0049]In some embodiments, there is provided an edible composition comprising a cooked saccharide component; a gum base component; and a functional ingredient. In some embodiments, the functional ingredient can be added to the cooked saccharide component or to the gum base component, or to both. In still other embodiments, the cooked saccharide component includes isomalt.

[0050]In some embodiments, there is provided an edible composition comprising a cooked saccharide component; a gum base component; a first flavor component; and a second flavor component. In some embodiments, the first flavor component can be added to the cooked saccharide component while the second flavor component can be added to the gum base component. In still other embodiments, the cooked saccharide component includes isomalt.

[0051]In some embodiments, there is provided an edible composition comprising a chewing gum base and a cooked saccharide syrup, wherein said cooked saccharide syrup has a moisture content of no more than 2% w/w, and wherein said chewing gum base and said cooked saccharide syrup are designed to withstand vigorous mixing without the incorporation of air into the mixture such that a homogeneous mixture of the chewing gum base and the cooked saccharide syrup results. In some embodiments, the chewing gum base is 10%-90% w/w of the edible composition while in other embodiments, the cooked saccharide syrup is 10%-90% w/w of the edible composition. In some embodiments, the amounts of cooked saccharide syrup and gum base are selected to provide a desired texture.

[0052]In some embodiments, the edible composition has an initial crunch that is the same as the initial crunch of a hard panned confection as measured by sensory testing techniques. In some embodiments, the composition has a surface gloss appearance that is the same as the surface gloss appearance of a hard panned product as measured by optometric equipment.

[0053]In some embodiments, at least a portion of the edible composition is in a ground particulate form. In other embodiments, at least a portion of the particulate composition is in compressible form.

[0054]In some embodiments, the edible composition includes a first flavor in the gum base and a second flavor in the cooked saccharide syrup. In some embodiments, the first flavor is the same as the second flavor while in other embodiments, the first flavor is different than the second flavor. In still other embodiments, the first flavor and the second flavor have different intensities as measured by sensory evaluation techniques.

[0055]In some embodiments, the gum base portion and the cooked saccharide portion are adjusted to be visually different.

[0056]In some embodiments, the chewing gum base contains a first ingredient and the cooked saccharide syrup contains a second ingredient. In some embodiments, the first ingredient and the second ingredient are the same while in other embodiments, the first ingredient is different from the second ingredient. In still other embodiments, the first ingredient and the second ingredient are more stable when separated than they would be if combined in the gum base or in the cooked saccharide syrup. In other embodiments, the first ingredient and the second ingredient operate together during consumption of the edible composition to provide a benefit.

[0057]In some embodiments, there is provided an edible composition comprising a chewing gum base and a cooked polymer syrup wherein the cooked polyol syrup is selected from the group consisting of isomalt, erythritol, lactitol, galactitol, and combinations thereof. In other embodiments, the edible composition further comprises a sugar component.

[0058]In some embodiments, there is provided a confectionery composition, comprising: [0059]a first portion, the first portion including a cooked saccharide component; and [0060]a second portion, the second portion including an elastomeric material; [0061]wherein the first portion comprises at least one first flavor and the second portion comprises at least one second flavor which is distinct from the at least one first flavor.

[0062]In some embodiments, there is provided a confectionery composition, comprising: [0063]a first portion, the first portion including a cooked saccharide component; and [0064]a second portion, the second portion including an elastomeric material; [0065]wherein the first portion comprises at least one first sensate and the second portion comprises at least one second sensate which is distinct from the at least one first sensate.

[0066]In some embodiments, at least a portion of the first sensate or the second sensate is encapsulated. In other embodiments, the first sensate or the second sensate includes at least one cooling agent.

[0067]In some embodiments, there is provided a confectionery composition, comprising: [0068]a first portion, the first portion including a cooked saccharide component; and [0069]a second portion, the second portion including an elastomeric material; [0070]wherein the first portion comprises at least one first food acid and the second portion comprises at least one second food acid which is distinct from the at least one first food acid.

[0071]In some embodiments, there is provided a confectionery composition, comprising: [0072]a first portion, the first portion including a cooked saccharide component; and [0073]a second portion, the second portion including an elastomeric material; [0074]wherein the first portion comprises at least one first functional ingredient and the second portion comprises at least one second functional ingredient which is distinct from the at least one first functional ingredient.

[0075]In some embodiments, the first or second functional ingredient is selected from the group comprising breath fresheners, dental care components, actives, herbals, effervescing systems, appetite suppressors, vitamins, micronutrients, mouth moistening components, throat care components, energy boosting agents, concentration boosting agents, and combinations thereof.

[0076]In some embodiments, there is provided a confectionery composition, comprising: [0077]a first portion, the first portion including a cooked saccharide component; and [0078]a second portion, the second portion including an elastomeric material; [0079]wherein the first portion comprises at least one first sweetener and the second portion comprises at least one second sweetener which is distinct from the at least one first sweetener.

[0080]In some embodiments, at least a portion of the at least one first sweetener or at least a portion of the at least one second sweetener are encapsulated. In still other embodiments, the first portion or the second portion also contain at least one sweetener potentiator. In some embodiments, at least a portion of the sweetener potentiator is encapsulated.

[0081]In some embodiments, there is provided a confectionery composition, comprising: [0082]a first portion, the first portion including a cooked saccharide component; and [0083]a second portion, the second portion including an elastomeric material; [0084]wherein at least one of the first portion or the second portion comprises at least one modified release component.

[0085]In some embodiments, the modified release component includes at least one ingredient selected from the group consisting of flavors, sweeteners, sensates, breath fresheners, dental care components, actives, herbals, effervescing systems, appetite suppressors, potentiators, food acids, micronutrients, mouth moistening components, throat care components, and combinations thereof.

[0086]In some embodiments, the confectionery composition further includes a center-fill material. In still other embodiments, the confectionery composition further includes a coating.

[0087]In some embodiments, there is provided a confectionery composition, comprising: [0088]a first portion, the first portion including a cooked saccharide component; and [0089]a second portion, the second portion including an elastomeric material; [0090]wherein at least one of the first portion and the second portion comprises at least one first flavor.

[0091]In some embodiments, the confectionery composition further includes a center-fill material. In still other embodiments, the confectionery composition further includes a coating.

[0092]In some embodiments, there is provided a confectionery composition, comprising: [0093]a first portion, the first portion including a cooked saccharide component; and [0094]a second portion, the second portion including an elastomeric material; [0095]wherein at least one of the first portion and the second portion comprises at least one first sensate.

[0096]In some embodiments, the at least one sensate comprises at least one cooling agent, warming agent, or tingling agent. In still other embodiments, at least a portion of the first sensate is encapsulated while in other embodiments, at least a portion of the at least one first sensate is unencapsulated.

[0097]In some embodiments, there is provided a confectionery composition, comprising: [0098]a first portion, the first portion including a cooked saccharide component; and [0099]a second portion, the second portion including an elastomeric material; [0100]wherein at least one of the first portion and the second portion comprises at least one first food acid.

[0101]In some embodiments, at least a portion of the at least one first food acid is encapsulated while in other embodiments, at least a portion of the at least one first food acid is unencapsulated.

[0102]In some embodiments, there is provided a confectionery composition, comprising: [0103]a first portion, the first portion including a cooked saccharide component; and [0104]a second portion, the second portion including an elastomeric material; [0105]wherein at least one of the first portion and the second portion comprises at least one first functional ingredient.

[0106]In some embodiments, at least a portion of the at least one first functional ingredient is encapsulated while in other embodiments, at least a portion of the at least one first functional ingredient is unencapsulated. In other embodiments, the at least one first functional ingredient is selected from the group comprising breath fresheners, dental care components, actives, herbals, effervescing systems, appetite suppressors, vitamins, micronutrients, mouth moistening components, throat care components, energy boosting agents, concentration boosting agents, and combinations thereof.

[0107]In some embodiments, there is provided a confectionery composition, comprising: [0108]a first portion, the first portion including a cooked saccharide component; and [0109]a second portion, the second portion including an elastomeric material; [0110]wherein at least one of the first portion and the second portion comprises at least one first sweetener.

[0111]In some embodiments, at least a portion of the at least one first sweetener is encapsulated while in other embodiments, at least a portion of the at least one first sweetener is unencapsulated. In other embodiments, the first portion includes a sweetener potentiator while in still other embodiments, the second portion includes a sweetener potentiator.

[0112]In some embodiments, there is provided an edible composition comprising:

[0113]a cooked sugar component;

[0114]a cooked saccharide component; and

[0115]a gum base component.

[0116]In some embodiments, there is provided an edible composition comprising:

[0117]a cooked sugar component;

[0118]a cooked saccharide component; and

[0119]a gum component.

[0120]In some embodiments, there is provided an edible composition comprising:

[0121]a cooked sugar component;

[0122]a cooked saccharide component; and

[0123]an elastomeric component.

[0124]In some embodiments, there is provided a method of making an edible composition comprising: [0125]adding a chewing gum base to a mixer; [0126]adding a cooked saccharide syrup to the mixer after addition of the chewing gum base; and [0127]applying high shear mixing in the mixer to create a homogeneous composition of the chewing gum base and the cooked saccharide syrup.

[0128]In some embodiments, there is provided a method of making an edible composition comprising: [0129]determining the rheology of a chewing gum base; [0130]determining the rheology of a cooked saccharide syrup; and [0131]adjusting processing parameters of an extruder based on the chewing gum base rheology and the cooked saccharide syrup rheology such that a desired texture is achieved when the chewing gum base and the cooked saccharide syrup are mixed in the extruder.

[0132]In some embodiments, there is provided a method of making an edible composition comprising: [0133]determining the rheology of a chewing gum base; [0134]determining the rheology of a cooked saccharide syrup; [0135]determining amounts of the chewing gum base and the cooked saccharide syrup; and [0136]adjusting processing parameters of an extruder based on the amounts and rheologies of the chewing gum base and the cooked saccharide syrup such that a desired texture is achieved when the chewing gum base and the cooked saccharide syrup are mixed in said extruder.

[0137]In some embodiments there is provided a method of reducing the cost of goods for an edible composition comprising: [0138]mixing a chewing gum base and a cooked saccharide syrup in a high shear mixer to create a homogeneous composition; [0139]forming finished product pieces as the homogeneous composition exits said high shear mixer; and [0140]packaging the finished product pieces without subjecting the finished product pieces to conditioning involving holding the finished product pieces at constant temperature and relative humidity until they are rigid.

[0141]In some embodiments, a method of reducing the cost of goods for the edible composition further comprises:

[0142]adjusting an amount of the chewing gum base and an amount of the cooked saccharide syrup to maximize the amount of the cheaper component; and [0143]maintaining a desired texture by adjusting processing parameters on the high shear mixer.

[0144]In some embodiments, there is provided a method of making an edible composition comprising:

[0145]adding a chewing gum base to an extruder;

[0146]adding a cooked saccharide syrup to the extruder; and

[0147]applying high shear mixing in the extruder to create a homogeneous

[0148]composition of the chewing gum base and the cooked saccharide syrup.

[0149]In some embodiments, there is provided a method of making an edible composition comprising: [0150]determining the rheology of a chewing gum base; [0151]determining the rheology of a cooked saccharide syrup; and [0152]adjusting processing parameters of an extruder based on the chewing gum base rheology and the cooked saccharide syrup rheology such that a desired texture is achieved when the chewing gum base and the cooked saccharide syrup are mixed in the extruder.

[0153]In some embodiments, there is provided a method of making an edible composition comprising:

[0154]adding a chewing gum to an extruder;

[0155]adding a cooked saccharide syrup to the extruder; and

[0156]applying high shear mixing in the extruder to create a homogeneous

[0157]composition of the chewing gum and the cooked saccharide syrup.

[0158]In some embodiments, there is provided a method of making an edible composition comprising: [0159]determining rheology of a chewing gum; [0160]determining rheology of a cooked saccharide syrup; and [0161]adjusting processing parameters of an extruder based on the chewing gum rheology and the cooked saccharide syrup rheology such that a desired texture is achieved when the chewing gum and the cooked saccharide syrup are mixed in the extruder.

[0162]In some embodiments, there is provided a method of making an edible composition comprising: [0163]adding an elastomeric material to an extruder; [0164]adding a cooked saccharide syrup to the extruder; and [0165]applying high shear mixing in the extruder to create a homogeneous composition.

[0166]In some embodiments, there is provided a method of making an edible composition comprising: [0167]determining rheology of an elastomeric material; [0168]determining rheology of a cooked saccharide syrup; and [0169]adjusting processing parameters of an extruder based on the elastomeric material rheology and the cooked saccharide syrup rheology such that a desired texture is achieved when the elastomeric material and the cooked saccharide syrup are mixed in the extruder.

[0170]In some embodiments, there is provided a method of making an edible composition comprising: [0171]adding an elastomeric material to a mixer; [0172]adding a cooked saccharide syrup to a mixer; and [0173]applying high shear mixing in the mixer to create a homogeneous composition of the elastomeric material and the cooked saccharide syrup.

[0174]In some embodiments, there is provided a method of making an edible composition comprising: [0175]determining rheology of an elastomeric material; [0176]determining rheology of a cooked saccharide syrup; and [0177]adjusting processing parameters of a mixer based on the elastomeric material rheology and the cooked saccharide syrup rheology such that a desired texture is achieved when the elastomeric material and the cooked saccharide syrup are mixed in the mixer.

Dualities and Multi-Modalities

[0178]As described above, in some embodiments, confectionery compositions comprising at least two components within the cooked saccharide portion and elastomeric portion can be optionally coated or center-filled and can be configured to create dualities and multi-modalities. In some embodiments, the at least two components may be opposed to each other, i.e., distinctly different components. For example, two opposed flavors, such as strawberry and kiwi, may be employed. In some embodiments, the at least two components may be complementary to one another. For example, two mint oils that complement each other, such as peppermint and spearmint, may be employed. In some embodiments, the at least two components may differ in intensity from one another. For example, a single mint oil may be used, but in different amounts or intensities such that an intensity difference exists between the two portions of the mint oil. In some embodiments, the release of the at least two components can be such that a lesser amount can produce a higher intensity. For example, mint oil included in a cooked saccharide portion at an amount lower than a mint oil amount included in an elastomeric portion can produce a higher intensity due to an increased release from the cooked saccharide portion.

[0179]The components that create the duality, or multi-modality, may be included in different portions of the confectionery composition. For example, in some embodiments, a first component may be present in the cooked saccharide portion and a second component, which is distinct from, complementary to or different in intensity from the first component, may be present in the elastomeric portion. Some embodiments may include a first component in the cooked saccharide portion and a second component, which is distinct from, complementary to or different in intensity from the first component, in a coating or center-fill. Some other embodiments may include a first component in the elastomeric portion and a second component, which is distinct from, complementary to or different in intensity from the first component, in the coating or center-fill.

[0180]A variety of other combinations of the first and second components also may be employed. In some embodiments, for example, a first component may be included in one portion of the coated or center-filled confectionery composition and a second component, which may be divided into two portions, may be included in the other two portions of the coated or center-filled confectionery composition confectionery. The second component may be distinct from, complementary to or different in intensity from the first component. For example, the first component may be included in the elastomeric portion. A first portion of the second component may be included in the cooked saccharide and a second portion of the second component may be included in the coating or center-fill of the coated or center-filled confectionery composition. The first and second portions of the second component may be the same or different in amount.

[0181]Non-limiting examples of some of the possible physical combinations for providing a duality in a confectionery composition are indicated in Table 1 below. In particular, Table 1 identifies a number of different physical combinations of components that may be employed involving dualities among: (1) distinct components; (2) complementary components; and (3) intensity differences between a single component.

[0182]As referred to in Table 1 and as defined above, the coating composition refers to the outermost portion of the confection, the center-fill composition refers to an innermost portion of the confection, the elastomeric portion composition refers to the water insoluble polymer ingredients and the cooked saccharide portion refers to the saccharide and other optional ingredients. As used in Table 1, A represents a first component and B represents a second component, which is distinct from the first component. A' represents a second component that is complementary to the first component. 1/n is used to indicate a fractional portion of component A. 1/m is used to indicate a fractional portion of component A that is different from fractional portion 1/n. n*A is used to indicate a multiplicative portion of component A, and m*A indicates a multiplicative portion of component A that is different from multiplicative portion n*A.

TABLE-US-00001 TABLE 1 Coating or Center-fill Elastomeric Portion Cooked Saccharide Composition Composition Portion Composition (1) Dualities based on differences between separate and distinct components: A B A B A B B A B A B A 1/n A B 1/n A 1/n A 1/n A B B 1/n A 1/n A 1/n A B 1/m A 1/n A 1/m A B B 1/n A 1/m A (2) Dualities based on complementary components: A A' A A' A A' A' A A' A A' A 1/n A A' 1/n A 1/n A 1/n A A' A' 1/n A 1/n A 1/n A A' 1/m A 1/n A 1/m A A' A' 1/n A 1/m A (3) Dualities based on intensity differences of a single component: n * A A n * A A n * A A A n * A A n * A A n * A n * A A n * A n * A n * A A A n * A n * A n * A A m * A n * A m * A A A n * A m * A

[0183]Table 1, above, provides examples of a variety of different physical combinations of two components used to impart a duality to a confection. In some embodiments, more than one combination might be included.

[0184]Some embodiments provided herein may extend to combinations that include more than two components to create a duality, or multi-modality. In some embodiments, for example, three components may be employed, one component in each separate portion of the confectionery composition. For example, a first flavor may be present in the cooked saccharide portion, a second flavor in the elastomeric portion, and a third flavor in the optional coating or center-fill. The three flavors may be distinct from one another, complementary to one another or different in intensities from one another. In some embodiments, three components may be used to impart a duality, or multi-modality, with a first component in one portion of the confectionery composition and the second and third components together in another portion of the confectionery composition.

[0185]In embodiments containing three or more components, the components may provide multiple dualities. For example, in a three component embodiment, two of the components may be distinct from each other, whereas two of the components are complementary or different in intensity from each other. A confectionery composition may, for example, include peppermint flavor in the cooked saccharide portion and a different level or intensity of peppermint flavor in the coating or center-fill, thereby imparting a first duality, which is an intensity differential. Cinnamon may be included in the elastomeric portion, which is distinct from the peppermint flavors. A second duality based on the cinnamon-peppermint flavor distinction also is present in the confectionery composition. Accordingly, a multi-modality confectionery product may be provided having two different dualities.

[0186]A number of different combinations including two, three, four or even more components in any portion of the confectionery composition may be prepared providing additional dualities or combinations of dualities.

[0187]Alternatively, in some embodiments, the at least two components that create the duality, or multi-modality, may be present in the same portion of a confectionery composition. For example, two distinct flavors, such as strawberry and kiwi, both may be present in the cooked saccharide portion of the confectionery composition. Some embodiments may include multiple dualities, such as dual flavors and dual sensations, all in the same portion of the confectionery composition. In some other embodiments, a single duality may be present in one portion, and a second duality may be present in another portion of the confectionery composition.

[0188]As noted above, there are several different types of dualities that may be present in a confectionery composition. The components that create the dualities may be used in any of the physical combinations discussed above. In particular, dualities may exist among flavors, sensations, tastes and functionalities. Additionally, dualities among colors may exist. Combinations of these different dualities also may be employed.

Flavor Dualities

[0189]More specifically, some confectionery compositions may include a flavor duality. In some embodiments, one of the portions of the confectionery composition may include a first flavor and at least a second of the portions may include at least a second flavor. The second flavor may be distinct from, complementary to or different in intensity from the first flavor. For example, a cooked saccharide portion may include the first flavor and an elastomeric portion may include the second flavor. The cooked saccharide portion may include the first flavor and the coating or center-fill may include the second flavor. The elastomeric portion may include the first flavor and the coating or center-fill may include the second flavor.

[0190]In some embodiments, the cooked saccharide portion may include the first flavor, the elastomeric portion the second flavor and the coating or center-fill may include a third flavor. The coating or center-fill flavor may be the same as the elastomeric portion flavor. In such embodiments, the cooked saccharide portion flavor may be distinct from, complementary to or different in intensity from both the coating or center-fill and elastomeric portion flavors. In other embodiments, the coating or center-fill flavor may be complementary to the elastomeric portion flavor, but distinct from the cooked saccharide portion flavor. For example, the elastomeric portion and coating or center-fill flavors may be two different mint flavors, such as, peppermint and spearmint. The cooked saccharide portion flavor may be distinct from the mint flavors, such as, for example, cinnamon. Alternatively, the coating or center-fill flavor may be the same as the cooked saccharide portion flavor. In such embodiments, the elastomeric portion flavor may be distinct from, complementary to or different in intensity from both the coating or center-fill and cooked saccharide portion flavors. In other embodiments, the coating or center-fill flavor may be complementary to the cooked saccharide portion flavor, but distinct from the elastomeric portion flavor.

[0191]A variety of flavors may be used in any of these or other combinations to impart different dualities. More specifically, in some embodiments, at least two flavors that are distinct may be employed. Dualities based on distinct flavors may include, but are not limited to, the following combinations: a mint flavor and a fruit flavor; a mint flavor and a spicy flavor; a mint flavor and a savory flavor; a mint flavor and an indulgent flavor; a fruit flavor and a spicy flavor; a fruit flavor and a savory flavor; a fruit flavor and an indulgent flavor; a spicy flavor and a savory flavor; a spicy flavor and an indulgent flavor; and a savory flavor and an indulgent flavor.

[0192]Some of the duality combinations set forth above include an indulgent flavor. As used herein, "indulgent" refers to a type of flavor associated with a creamy or decadent taste. Sometimes these flavors are referred to as "sweet/brown" in the art. Examples of suitable indulgent flavors include, but are not limited to, maple, cola, chocolate, dulce de leche, raisin, vanilla, caramel, dairy flavors, such as cream, butter, milk and yogurt, butterscotch, peanut butter, fruit cream flavors, such as strawberry cream, and combinations thereof.

[0193]In some embodiments, an indulgent flavor is included in a texture modifying agent as discussed below to provide an unctuous mouthfeel along with the indulgent flavor perception. In some embodiments, the indulgent flavor and unctuous mouthfeel provide an eating experience similar to high caloric confections such as chocolate without delivering the calories.

[0194]In some embodiments, at least two flavors that are complementary may be employed. In some embodiments, the complementary flavors may be the same type of flavor, e.g., two different mint flavors. In some other embodiments, a first flavor, e.g., a fruit flavor, may be provided, and the second flavor may be complementary by enhancing the first flavor, e.g., a fruit potentiator. More specifically, dualities based on complementary flavors may include, but are not limited to, the following combinations: a mint flavor and a mint potentiator; a fruit flavor and a fruit potentiator; a spicy flavor and a spice potentiator; a savory flavor and a savory potentiator; a mint flavor and a different mint flavor; a fruit flavor and a different fruit flavor; a spicy flavor and a different spicy flavor; a savory flavor and a different savory flavor; and an indulgent flavor and a different indulgent flavor.

[0195]In some embodiments, the duality may be based on at least two portions of a flavor that differ in intensity. For example, any of the following types of flavors may be used in at least two portions, each of which contains a different amount or intensity of the flavor: mint flavor; fruit flavor; spicy flavor; savory flavor; and indulgent flavor. For example, one of the portions of the confectionery composition may include a first amount or intensity of a flavor and a separate portion may include a second amount or intensity of the same flavor. The second amount or intensity may be greater than the first amount or intensity of the flavor, thereby creating an intensity differential in the flavor impact. It further may be desirable, in some embodiments, to include a third portion of the same flavor in the remaining portion of the confection, which is different in amount or intensity than the first and/or second portion.

[0196]In some embodiments, the amount of flavor used to create a desired intensity is determined by the portion to which the flavor is added. For example, the amount of flavor added to the cooked saccharide portion to create a desired intensity can be lower than the amount of flavor added to the elastomeric portion to create the same intensity. Therefore, in some embodiments, a desired confectionery composition flavor intensity can be created using an amount of flavor lower than would be needed to create the same flavor intensity in a confectionery composition without the cooked saccharide portion.

[0197]A variety of exemplary flavors, such as mint, fruit, spicy, savory and indulgent flavors are provided in Table 2 herein. Specific flavors may be selected from Table 2 and combined in various manners as described herein.

[0198]Further, in some embodiments, at least one of the flavors may have a modified release profile. As described in more detail below, components may be at least partially encapsulated to provide a modified release profile. Suitable encapsulating materials and methods of encapsulation are provided in more detail below in the section entitled "Additional Components." One or all of the flavors used in the confectionery composition may be at least partially encapsulated. Further, in some embodiments, at least one of the flavors may include a mixture of the flavor in its encapsulated and unencapsulated (sometimes referred to as "free") forms. Encapsulated and unencapsulated forms of a flavor may be included in any of the portions of the confectionery composition in the same or different amounts.

[0199]Some embodiments described herein extend to methods of preparing multi-modality confectionery products, which include at least one flavor duality. In particular, a confectionery composition including any of the flavor dualities described above may first be provided. The confectionery composition may include a cooked saccharide portion, an elastomeric portion and optionally a third portion, which may be a coating or shell or a center-fill. One of the confectionery composition portions may include at least one first flavor and at least a second portion of the confectionery composition portions may include at least one second flavor. The second flavor may be distinct from, complementary to or different in intensity from the first flavor. Individual confectionery composition pieces then may be formed from the confectionery composition. Methods of forming individual confectionery pieces from confectionery compositions are described in more detail below in the section entitled "Processing."

[0200]In some embodiments, methods of imparting a dual flavor perception are provided. In accordance therewith, a confectionery product prepared as described above may be provided. The chewing confectionery product may include a cooked saccharide portion, an elastomeric portion, and optionally a third portion, which may be a coating or a center-fill. One of the confectionery composition portions may include at least one first flavor and at least a second portion of the confectionery composition portions may include at least one second flavor. The second flavor may be distinct from, complementary to or different in intensity from the first flavor. The confectionery product may be applied into the oral cavity of an individual. As the individual chews the product and saliva mixes therewith, the at least one first flavor and the at least one second flavor may be released from the confection. The individual may experience a dual flavor perception as the first and second flavors are released and combine in the oral cavity.

[0201]Additional embodiments described herein relate to methods of developing confectionery products, which provide a consumer-preferred duality, particularly a flavor duality. In accordance therewith, a consumer preference for a dual flavor combination may first be identified. The dual flavor combination may include at least one first flavor and at least one second flavor, which is distinct from, complementary to or different intensity from the first flavor. A variety of methods may be used to identify a consumer preference for a specific flavor duality, such as, market research, including consumer surveys, taste panels, and the like. Once a consumer preference for a dual flavor combination, such as, for example, kiwi and banana, is identified, a confectionery product tailored to satisfy that preference may be provided. In particular, any of the confectionery products described above may be prepared. The first flavor of the consumer-preferred duality may be added to one portion of the confectionery composition and the second flavor of the consumer-preferred duality may be added to another portion of the confectionery composition. The confectionery may be marketed to consumers based on the consumer-preferred duality and may be included in a kit including the confectionery product, a housing for the confectionery product, and instructions including a message communicating the consumer-preferred duality.

[0202]The consumer-preferred duality provided by the confectionery product may be marketed to consumers in a variety of manners. Suitable marketing strategies, include, for example, print, radio, satellite radio, television, movie theater and online advertising campaigns, point-of-purchase advertisements, billboard advertisements, public transportation and telephone booth advertisements, indicia on the product packaging, including slogans, trademarks, terms and colors, instant messaging, ringtones, and the like.

Sensate Dualities

[0203]Some confectionery compositions may include a duality based on sensations, such as coolness, warmth and tingling sensations. Such sensations may be provided by sensates, such as cooling agents, warming agents and tingling agents, respectively. In some embodiments, one of the portions of the confectionery composition may include a first sensate and at least a second of the portions may include at least a second sensate. The second sensate may be distinct from, complementary to or different in intensity from the first sensate. For example, the cooked saccharide portion may include the first sensate and the elastomeric portion may include the second sensate. The cooked saccharide portion may include the first sensate and the optional coating or center-fill may include the second sensate. The elastomeric portion may include the first sensate and the coating or center-fill may include the second sensate.

[0204]In some embodiments, the cooked saccharide portion may include the first sensate, the elastomeric portion the second sensate and the coating or center-fill may include a third sensate. The coating or center-fill sensate may be the same as the elastomeric portion sensate. In such embodiments, the cooked saccharide portion sensate may be distinct from, complementary to or different in intensity from both the coating or center-fill and elastomeric portion sensates. In other embodiments, the coating or center-fill sensate may be complementary to the elastomeric portion sensate, but distinct from the cooked saccharide portion sensate. For example, the elastomeric portion and coating or center-fill sensates may be two different cooling agents, such as, menthol and menthyl succinate. The cooked saccharide portion sensate may be distinct from the cooling agents, such as, for example, a tingling agent. Alternatively, the coating or center-fill sensate may be the same as the cooked saccharide portion sensate. In such embodiments, the elastomeric portion sensate may be distinct from, complementary to or different in intensity from both the coating or center-fill and cooked saccharide portion sensates. In other embodiments, the coating or center-fill sensate may be complementary to the cooked saccharide portion sensate, but distinct from the elastomeric portion sensate.

[0205]A variety of sensates may be used in any of these or other combinations to impart different dualities. More specifically, in some embodiments, at least two sensates that are distinct may be employed. Dualities based on distinct sensates may include, but are not limited to, the following combinations: a cooling agent and a warming agent; a cooling agent and a tingling agent; and a warming agent and a tingling agent.

[0206]In some embodiments, at least two sensates that are complementary may be employed. In particular, the complementary sensates may be the same type of sensate, such as, two different cooling agents, two different warming agents or two different tingling agents.

[0207]In some embodiments, the duality may be based on at least two portions of a sensate that differ in intensity. Any of the following types of sensates may be used in at least two portions, each of which contains a different amount or delivers a different intensity of the sensate: cooling agents, warming agents or tingling agents. For example, one of the portions of the confectionery composition may include a first amount or intensity of a sensate and a separate portion may include a second amount or intensity of the same sensate. The second amount or intensity may be greater than the first amount or intensity of the sensate, thereby creating an intensity differential in the sensation. It further may be desirable, in some embodiments, to include a third portion or intensity of the same sensate in the remaining portion of the confectionery composition, which is different in amount or intensity than the first and/or second portion or intensity of the sensate.

[0208]As with the flavor ingredients described above, the amounts of sensates added to the various portions of a confectionery composition can depend on the composition of that portion and how the sensate interacts with that portion. For example, in some embodiments, sensates with an affinity for the polymers in elastomeric are used in lower amounts to deliver a desired sensation intensity when they are included in portions such as the cooked saccharide, coating, or center-fill portions than when those sensates with an affinity for elastomeric materials are included in the elastomeric portion. Therefore, in some embodiments, the overall level of sensates needed to deliver a desired sensation can be manipulated and lowered by including the sensate in one portion versus another.

[0209]A variety of exemplary sensates, such as cooling, warming and tingling agents are provided in Table 2 herein. Specific sensates may be selected from Table 2 and combined in various manners as described herein.

[0210]Further, in some embodiments, at least one of the sensates may have a modified release profile. As described in more detail below, components may be at least partially encapsulated to provide a modified release profile. Suitable encapsulating materials and methods of encapsulation are provided in more detail below in the section entitled "Additional Components." One or all of the sensates used in the confectionery composition may be at least partially encapsulated. Further, in some embodiments, at least one of the sensates may include a mixture of the sensate in its encapsulated and unencapsulated (sometimes referred to as "free") forms. Encapsulated and unencapsulated forms of a sensate may be included in any of the portions of the confectionery compositions in the same or different amounts.

[0211]Some embodiments described herein extend to methods of preparing multi-modality confectionery products, which include at least one sensation duality. In particular, a confectionery composition including any of the sensation dualities described above may first be provided. The confectionery composition may include a cooked saccharide portion, an elastomeric portion and optionally a third portion, which may be a coating or center-fill. One of the confectionery composition portions may include at least one first sensate and at least a second of the confectionery composition portions may include at least one second sensate. The second sensate may be distinct from, complementary to or different in intensity from the first sensate. Individual confectionery composition pieces then may be formed from the confectionery composition. Methods of forming individual confectionery pieces from confectionery compositions are described in more detail below in the section entitled "Processing."

[0212]In some embodiments, methods of imparting a dual sensation perception are provided. In accordance therewith, a confectionery product prepared as described above may be provided. The confectionery product may include a cooked saccharide portion, an elastomeric portion, and optionally a third portion, which may be a coating or center-fill. One of the confectionery composition portions may include at least one first sensate and at least a second of the confectionery composition portions may include at least one second sensate. The second sensate may be distinct from, complementary to or different in intensity from the first sensate. The confectionery product may be applied into the oral cavity of an individual. As the individual chews the product and saliva mixes therewith, the at least one first sensate and the at least one second sensate may be released from the confection. The individual may experience a dual sensation perception as the first and second sensates are released and combine in the oral cavity.

[0213]Additional embodiments described herein relate to methods of developing confectionery products, which provide a consumer-preferred duality, particularly a sensation duality. In accordance therewith, a consumer preference for a dual sensation combination may first be identified. The dual sensation combination may include at least one first sensate and at least one second sensate, which is distinct from, complementary to or different in intensity from the first sensate. A variety of methods may be used to identify a consumer preference for a specific sensation duality, such as, market research, including consumer surveys, taste panels, and the like. Once a consumer preference for a dual sensation combination, such as, for example, cooling and tingling, is identified, a confectionery product tailored to satisfy that preference may be provided. In particular, any of the confectionery products described above may be prepared. The first sensate of the consumer-preferred duality may be added to one portion of the confectionery composition and the second sensate of the consumer-preferred duality may be added to another portion of the confectionery composition. The confectionery product may be marketed to consumers based on the consumer-preferred duality.

[0214]The consumer-preferred duality provided by the confectionery product may be marketed to consumers in a variety of manners. Suitable marketing strategies, include, for example, print, radio, satellite radio, television, movie theater and online advertising campaigns, point-of-purchase advertisements, billboard advertisements, public transportation and telephone booth advertisements, indicia on the product packaging, including slogans, trademarks, terms and colors, instant messaging, ringtones, and the like.

Taste Dualities

[0215]Some confectionery compositions may include a duality based on tastes, such as, bitter, salty, sweet, sour, umami and kokumi tastes. Tastants are agents that may provide such tastes. In some embodiments, one of the portions of the confectionery composition may include a first tastant and at least a second of the portions may include at least a second tastant. The second tastant may be distinct from, complementary to or different in intensity from the first tastant. For example, the cooked saccharide portion may include the first tastant and the elastomeric portion may include the second tastant. The cooked saccharide portion may include the first tastant and the optional coating or center-fill may include the second tastant. The elastomeric portion may include the first tastant and the coating or center-fill may include the second tastant.

[0216]In some embodiments, the cooked saccharide portion may include the first tastant, the elastomeric portion the second tastant and the coating or center-fill may include a third tastant. The coating or center-fill tastant may be the same as the elastomeric portion tastant. In such embodiments, the cooked saccharide tastant may be distinct from, complementary to or different in intensity from both the coating or center-fill and elastomeric portion tastants. In other embodiments, the coating or center-fill tastant may be complementary to the elastomeric portion tastant, but distinct from the cooked saccharide tastant. For example, the elastomeric portion and coating or center-fill tastant may be two different sweeteners, such as, sucralose and sorbitol. The cooked saccharide tastant may be distinct from the sweeteners, such as, for example, a citric acid, which is a sour agent. Alternatively, the coating or center-fill tastant may be the same as the cooked saccharide portion tastant. In such embodiments, the elastomeric portion tastant may be distinct from, complementary to or different in intensity from both the coating or center-fill and cooked saccharide tastants. In other embodiments, the coating or center-fill tastant may be complementary to the cooked saccharide tastant, but distinct from the elastomeric portion tastant.

[0217]A variety of tastants may be used in any of these or other combinations to impart different dualities. More specifically, in some embodiments, at least two tastants that are distinct may be employed. Dualities based on distinct tastes may include, but are not limited to, the following combinations: a sweet tastant and a sour tastant; a sweet tastant and a salty tastant; a sweet tastant and a bitter tastant; a sweet tastant and an astringent tastant; a sweet tastant and an umami tastant; a sweet tastant and a kokumi tastant; a sour tastant and a salty tastant; a sour tastant and a bitter tastant; a sour tastant and an astringent tastant; a sour tastant and an umami tastant; a sour tastant and a kokumi tastant; a salty tastant and a bitter tastant; a salty tastant and an astringent tastant; a salty tastant and an umami tastant; a salty tastant and a kokumi tastant; a bitter tastant and an astringent tastant; a bitter tastant and an umami tastant; and a bitter tastant and a kokumi tastant.

[0218]In some embodiments, at least two tastants that are complementary may be employed. In particular, the complementary tastants may be the same type of tastant, such as, two different bitter agents; two different sour agents, two different sweeteners; two different salts; two different umami agents; or two different kokumi agents.

[0219]In some embodiments, the duality may be based on at least two portions of a tastant that differ in intensity. Any of the following types of tastants may be used in at least two portions, each of which contains a different amount or provides a different intensity of the tastant: bitter agents; two different sour agents, two different sweeteners; two different salts; two different umami agents; or two different kokumi agents. For example, one of the portions of the confectionery composition may include a first amount of a tastant and a separate portion may include a second amount of the same tastant. The second amount may be greater than the first amount of the tastant, thereby creating an intensity differential in the taste. Alternatively, the tastant may provide a greater intensity at a lower amount due to the tastant's interaction with the portion. It further may be desirable, in some embodiments, to include a third portion of the same tastant in the remaining portion of the chewing confectionery, which is different in amount or intensity than the first and/or second portion of the tastant.

[0220]Some of the duality combinations set forth above include an umami tastant. "Umami" refers to a taste that is savory, or the taste of glutamate.

[0221]Some of the duality combinations set forth above include a kokumi tastant. "Kokumi" refers to materials that impart "mouthfulness" and "good body," as disclosed in U.S. Pat. No. 5,679,397 to Kuroda et al., which is incorporated in its entirety herein by reference.

[0222]A variety of exemplary tastants, such as bitter, salty, sweet, sour, umami and kokumi tastants are provided in Table 2 herein. Specific tastants may be selected from Table 2 and combined in various manners as described herein.

[0223]Further, in some embodiments, at least one of the tastants may have a modified release profile. As described in more detail below, components may be at least partially encapsulated to provide a modified release profile. Suitable encapsulating materials and methods of encapsulation are provided in more detail below in the section entitled "Additional Components." One or all of the tastants used in the confectionery compositions may be at least partially encapsulated. Further, in some embodiments, at least one of the tastants may include a mixture of the tastant in its encapsulated and unencapsulated (sometimes referred to as "free") forms. Encapsulated and unencapsulated forms of a tastant may be included in any of the portions of the confectionery compositions in the same or different amounts or in amounts that deliver the same or different intensities.

[0224]Some embodiments described herein extend to methods of preparing multi-modality confectionery products, which include at least one taste duality. In particular, a confectionery composition including any of the taste dualities described above may first be provided. The confectionery composition may include a cooked saccharide portion, an elastomeric portion, and optionally a third portion, which may be a coating or center-fill. One of the confectionery composition portions may include at least one first tastant and at least a second of the confectionery composition portions may include at least one second tastant. The second tastant may be distinct from, complementary to or different in intensity from the first tastant. Individual confectionery composition pieces then may be formed from the confectionery composition. Methods of forming individual confectionery pieces from chewing confectionery compositions are described in more detail below in the section entitled "Processing."

[0225]In some embodiments, methods of imparting a dual taste perception are provided. In accordance therewith, a confectionery product prepared as described above may be provided. The confectionery product may include a cooked saccharide portion, an elastomeric portion, and optionally a third portion, which may be a coating or center-fill. One of the confectionery composition portions may include at least one first tastant and at least a second of the confectionery composition confectionery portions may include at least one second tastant. The second tastant may be distinct from, complementary to or different in intensity from the first tastant. The confectionery product may be applied into the oral cavity of an individual. As the individual chews the product and saliva mixes therewith, the at least one first tastant and the at least one second tastant may be released from the confectionery composition. The individual may experience a dual taste perception as the first and second tastants are released and combine in the oral cavity.

[0226]Additional embodiments described herein relate to methods of developing confectionery products, which provide a consumer-preferred duality, particularly a taste duality. In accordance therewith, a consumer preference for a dual taste combination may first be identified. The dual taste combination may include at least one first tastant and at least one second tastant, which is distinct from, complementary to or different intensity from the first tastant. A variety of methods may be used to identify a consumer preference for a specific taste duality, such as, market research, including consumer surveys, taste panels, and the like. Once a consumer preference for a dual taste combination, such as, for example, bitter and astringent, is identified, a confectionery product tailored to satisfy that preference may be provided. In particular, any of the confectionery products described above may be prepared. The first tastant of the consumer-preferred duality may be added to one portion of the confectionery composition and the second tastant of the consumer-preferred duality may be added to another portion of the confectionery composition. The confectionery product may be marketed to consumers based on the consumer-preferred duality.

[0227]The consumer-preferred duality provided by the confectionery product may be marketed to consumers in a variety of manners. Suitable marketing strategies, include, for example, print, radio, satellite radio, television, movie theater and online advertising campaigns, point-of-purchase advertisements, billboard advertisements, public transportation and telephone booth advertisements, indicia on the product packaging, including slogans, trademarks, terms and colors, instant messaging, ringtones, and the like.

Functional Dualities

[0228]Some confectionery compositions may include a duality based on functionalities. Functionalities include, for example, teeth whitening and breath freshening, among others, and may be provided by various functional agents. In some embodiments, one of the portions of the confectionery composition may include a first functional agent and at least a second of the portions may include at least a second functional agent. The second functional agent may be distinct from, complementary to or different in intensity from the first functional agent. For example, the cooked saccharide portion may include the first functional agent and the elastomeric portion may include the second functional agent. The cooked saccharide portion may include the first functional agent and the coating or center-fill may include the second functional agent. The elastomeric portion may include the first functional agent and the coating or center-fill may include the second functional agent.

[0229]In some embodiments, the cooked saccharide portion may include the first functional agent, the elastomeric portion the second functional agent and the coating or center-fill may include a third functional agent. The coating or center-fill functional agent, in some embodiments, may be the same as the elastomeric portion functional agent. In such embodiments, the cooked saccharide portion functional agent may be distinct from, complementary to or different in intensity from both the coating or center-fill and elastomeric portion functional agents. In other embodiments, the coating or center-fill functional agent may be complementary to the elastomeric portion functional agent, but distinct from the cooked saccharide portion functional agent. For example, the elastomeric portion and coating or center-fill functional agents may be two different anti-plaque agents, such as, chlorhexidine and triclosan. The cooked saccharide portion functional agent may be distinct from the anti-plaque agents, such as, for example, a remineralization agent. Alternatively, the coating or center-fill functional agent may be the same as the cooked saccharide portion functional agent. In such embodiments, the elastomeric portion functional agent may be distinct from, complementary to or different in intensity from both the coating or center-fill and cooked saccharide portion functional agents. In other embodiments, the coating or center-fill functional agent may be complementary to the cooked saccharide portion functional agent, but distinct from the elastomeric portion functional agent.

[0230]A variety of functional agents may be used in any of these or other combinations to impart different dualities. More specifically, in some embodiments, at least two functional agents that are distinct may be employed. Dualities based on distinct functional agents may include, but are not limited to, the following combinations: a vitamin and a mineral; a breath freshening agent and a tooth whitening agent; a breath freshening agent and a remineralization agent; a breath freshening agent and an antimicrobial agent; a tooth whitening agent and a stain prevention agent; a remineralization agent and a demineralization agent; an appetite suppressant and a stress relieving agent; an energy boosting agent and a stress relieving agent; and a concentration enhancing agent and a focus enhancing agent.

[0231]In some embodiments, at least two functional agents that are complementary may be employed. In particular, the complementary functional agents may be the same type of functional agent, such as, two different surfactants, two different breath freshening agents, two different anti-microbial agents, two different antibacterial agents, two different anti-calculus agents, two different anti-plaque agents, two different fluoride compounds, two different quaternary ammonium compounds, two different remineralization agents, two different demineralization agents, two different pharmaceutical actives, two different micronutrients, two different throat care actives, two different tooth whitening agents, two different stain removing agents, two different energy boosting agents, two different concentration boosting agents, two different focus enhancing agents and two different appetite suppressants.

[0232]In some embodiments, the duality may be based on at least two portions of a functional agent that differ in intensity. Any of the types of functional agents set forth above in the description of complementary functional agents may be used in at least two portions, each of which contains a different amount of the functional agent. For example, one of the portions of the confectionery composition may include a first amount of a functional agent and a separate portion may include a second amount of the same functional agent. The second amount may be greater than the first amount of the functional agent, thereby creating an intensity differential in the functionality. Additionally, the difference in intensity may arise from the composition of the portion and interaction between the portion and the functional agent. Therefore, in some embodiments, lower amounts can provide higher intensities of functional agents when they are more completely released from a given portion. It further may be desirable, in some embodiments, to include a third portion of the same functional agent in the remaining portion of the confectionery composition, which is different in amount or intensity than the first and/or second portion of the functional agent.

[0233]A variety of exemplary functional agents are provided in Table 2 herein. Specific functional agents may be selected from Table 2 and combined in various manners as described herein.

[0234]Further, in some embodiments, at least one of the functional agents may have a modified release profile. As described in more detail below, components may be at least partially encapsulated to provide a modified release profile. Suitable encapsulating materials and methods of encapsulation are provided in more detail below in the section entitled "Additional Components." One or all of the functional agents used in the confectionery compositions may be at least partially encapsulated. Further, in some embodiments, at least one of the functional agents may include a mixture of the functional agent in its encapsulated and unencapsulated (sometimes referred to as "free") forms. Encapsulated and unencapsulated forms of a functional agent may be included in any of the portions of the confectionery composition in the same or different amounts or intensities.

[0235]Some embodiments described herein extend to methods of preparing multi-modality confectionery products, which include at least one functional duality. In particular, a confectionery composition including any of the functional dualities described above may first be provided. The confectionery composition may include a cooked saccharide portion, an elastomeric portion, and optionally a third portion, which may be a coating or center-fill. One of the confectionery composition portions may include at least one first functional agent and at least a second of the confectionery composition portions may include at least one second functional agent. The second functional agent may be distinct from, complementary to or different in intensity from the first functional agent. Individual confectionery composition pieces then may be formed from the confectionery composition. Methods of forming individual confectionery pieces from confectionery compositions are described in more detail below in the section entitled "Processing."

[0236]In some embodiments, methods of imparting a dual functional perception are provided. In accordance therewith, a confectionery product prepared as described above may be provided. The confectionery product may include a cooked saccharide portion, an elastomeric portion, and optionally a third portion, which may be a coating or center-fill. One of the confectionery composition portions may include at least one first functional agent and at least a second of the confectionery composition portions may include at least one second functional agent. The second functional agent may be distinct from, complementary to or different in intensity from the first functional agent. The confectionery product may be applied into the oral cavity of an individual. As the individual chews the product and saliva mixes therewith, the at least one first functional agent and the at least one second functional agent may be released from the confection. The individual may experience a dual functional perception as the first and second functional agents are released and combine in the oral cavity.

[0237]Additional embodiments described herein relate to methods of developing confectionery products, which provide a consumer-preferred duality, particularly a functional duality. In accordance therewith, a consumer preference for a dual functional combination may first be identified. The dual functional combination may include at least one first functional agent and at least one second functional agent, which is distinct from, complementary to or different intensity from the first functional agent. A variety of methods may be used to identify a consumer preference for a specific functional duality, such as, market research, including consumer surveys, taste panels, and the like. Once a consumer preference for a dual functional combination, such as, for example, breath freshening and stain removing, is identified, a confectionery product tailored to satisfy that preference may be provided. In particular, any of the confectionery products described above may be prepared. The first functional agent of the consumer-preferred duality may be added to one portion of the confectionery composition and the second functional agent of the consumer-preferred duality may be added to another portion of the confectionery composition. The chewing confectionery product may be marketed to consumers based on the consumer-preferred duality.

[0238]The consumer-preferred duality provided by the confectionery product may be marketed to consumers in a variety of manners. Suitable marketing strategies, include, for example, print, radio, satellite radio, television, movie theater and online advertising campaigns, point-of-purchase advertisements, billboard advertisements, public transportation and telephone booth advertisements, indicia on the product packaging, including slogans, trademarks, terms and colors, instant messaging, ringtones, and the like.

[0239]As mentioned above, specific flavors, sensates, tastants and functional agents may be selected from the exemplary listing of multi-modality components provided in Table 2 below and combined to create any of the different dualities described above. In particular, Table 2 is divided into the three separate portions of a confectionery composition, i.e., coating or center-fill, cooked saccharide portion, and an elastomeric portion. Suitable amounts for a multi-modality component when it is selected for use in any of the three portions are set forth in Table 2. Table 2 also provides a listing of basic components typically included in each of the three portions of a confectionery composition. Suitable amounts for the basic components also are set forth in Table 2. The amounts provided for the basic and multi-modality components are based on the specified portion in which the component is contained.

[0240]Further, the amounts provided for the multi-modality components in Table 2 generally apply to a component as it may be added to the specified portion of the confectionery composition in a free form, i.e., unencapsulated. In some embodiments, where the selected multi-modality component is provided in an encapsulated form, an amount greater than those amounts as set forth in Table 2 may be used due to the modified release profile of the component. Also, because a multi-modality component is selected in a specific embodiment to create a specific duality, the amounts provided in Table 2 represent amounts used only when the component is selected for inclusion in the composition. In other words, the lower limit of 0% is not included even though the multi-modality component may not be present.

[0241]Any of the multi-modality components listed in Table 2, below, which are selected to create a specific duality or multi-modality in a confectionery composition may be added to any portion of the confectionery composition in their encapsulated and/or unencapsulated forms.

[0242]As described above, Table 2 provides a list of multi-modality components that optionally may be present in one or more portions of the confectionery product. Suitable amounts that may be present in the coating or center-fill, cooked saccharide or elastomeric portion are provided in the table. The amounts in Table 2 are provided as ppm or weight % in a portion of the confectionery product. Table 2 is only representative and is not to be construed to limit the ingredients that can be included in the confectionery composition portions in any way.

TABLE-US-00002 TABLE 2 Optional Coating Cooked Saccharide Elastomeric Components or Center-fill Portion Portion Basic Components Sugar 0-100% 0-95% 20-80% Polyol 0-100% 0-95% 20-80% Glycerin 0-90% 1-70% 0-7% Natural or synthetic confectionery 0-1% Elastomer 10-70% Bulking agent/Filler 0-20% 0-12% 0-30% Plasticizer/Softening agent 0-10% Mineral adjuvants 0-20% 0-20% 0-12% Wax 0-3.0% Emulsifier/Thickener 0-3% 0-5% 0-1% Texture Modifying Component 0-10% 2-25% 0-30% Multi-Modality Components I. Sensates A. Cooling agents Menthol 10-500 ppm 10-500 ppm 500-20,000 ppm Xylitol 5-100% 5-95% 5-80% Erythritol 5-100% 5-95% 5-80% Menthane 10-500 ppm 10-500 ppm 500-20,000 ppm Menthone 10-500 ppm 10-500 ppm 500-20,000 ppm Menthyl acetate 10-500 ppm 10-500 ppm 500-20,000 ppm Menthyl salicylate 10-500 ppm 10-500 ppm 500-20,000 ppm WS-23 10-500 ppm 10-500 ppm 500-20,000 ppm WS-3 10-500 ppm 10-500 ppm 500-20,000 ppm Menthyl succinate (and its 10-500 ppm 10-500 ppm 500-20,000 ppm alkaline earth metal salts) 3,1-menthoxypropane 1,2-diol 10-500 ppm 10-500 ppm 500-20,000 ppm Glutarate esters 10-500 ppm 10-500 ppm 500-20,000 ppm dextrose 10-500 ppm 10-500 ppm 500-20,000 ppm sorbitol 10-500 ppm 10-500 ppm 500-20,000 ppm ketals 10-500 ppm 10-500 ppm 500-20,000 ppm menthone ketals 10-500 ppm 10-500 ppm 500-20,000 ppm menthone glycerol ketals 10-500 ppm 10-500 ppm 500-20,000 ppm substituted p-menthanes 10-500 ppm 10-500 ppm 500-20,000 ppm acyclic carboxamides 10-500 ppm 10-500 ppm 500-20,000 ppm mono menthyl glutarate 10-500 ppm 10-500 ppm 500-20,000 ppm substituted cyclohexanamides 10-500 ppm 10-500 ppm 500-20,000 ppm substituted cyclohexane 10-500 ppm 10-500 ppm 500-20,000 ppm carboxamides substituted ureas and sulfonamides 10-500 ppm 10-500 ppm 500-20,000 ppm substituted menthanols 10-500 ppm 10-500 ppm 500-20,000 ppm hydroxymethyl 10-500 ppm 10-500 ppm 500-20,000 ppm hydroxymethyl derivatives of 10-500 ppm 10-500 ppm 500-20,000 ppm p-menthane 2-mercapto-cyclo-decanone 10-500 ppm 10-500 ppm 500-20,000 ppm hydroxycarboxylic acids with 2-6 10-500 ppm 10-500 ppm 500-20,000 ppm carbon atoms cyclohexanamides 10-500 ppm 10-500 ppm 500-20,000 ppm l-isopulegol 10-500 ppm 10-500 ppm 500-20,000 ppm 3-(l-menthoxy)-2-methylpropane- 10-500 ppm 10-500 ppm 500-20,000 ppm 1,2-diol p-menthane-2,3-diol 10-500 ppm 10-500 ppm 500-20,000 ppm p-menthane-3,8-diol 10-500 ppm 10-500 ppm 500-20,000 ppm 6-isopropyl-9-methyl-1,4- 10-500 ppm 10-500 ppm 500-20,000 ppm dioxaspiro[4,5]decane-2-methanol trimethylcyclohexanol 10-500 ppm 10-500 ppm 500-20,000 ppm N-ethyl-2-isopropyl-5- 10-500 ppm 10-500 ppm 500-20,000 ppm methylcyclohexanecarboxamide Japanese mint oil 10-500 ppm 10-500 ppm 500-20,000 ppm peppermint oil 10-500 ppm 10-500 ppm 500-20,000 ppm 3-(l-menthoxy)ethan-1-ol 10-500 ppm 10-500 ppm 500-20,000 ppm 3-(l-menthoxy)propan-1-ol 10-500 ppm 10-500 ppm 500-20,000 ppm 3-(l-menthoxy)butan-1-ol 10-500 ppm 10-500 ppm 500-20,000 ppm l-menthylacetic acid N-ethylamide 10-500 ppm 10-500 ppm 500-20,000 ppm l-menthyl-4-hydroxypentanoate 10-500 ppm 10-500 ppm 500-20,000 ppm l-menthyl-3-hydroxybutyrate 10-500 ppm 10-500 ppm 500-20,000 ppm N,2,3-trimethyl-2-(1- 10-500 ppm 10-500 ppm 500-20,000 ppm methylethyl)-butanamide n-ethyl-t-2-c-6 nonadienamide 10-500 ppm 10-500 ppm 500-20,000 ppm N,N-dimethyl menthyl 10-500 ppm 10-500 ppm 500-20,000 ppm succinamide substituted p-menthane- 10-500 ppm 10-500 ppm 500-20,000 ppm carboxamides 2-isopropanyl-5- 10-500 ppm 10-500 ppm 500-20,000 ppm methylcyclohexanol menthyl lactate 10-500 ppm 10-500 ppm 500-20,000 ppm WS-30 10-500 ppm 10-500 ppm 500-20,000 ppm WS-14 10-500 ppm 10-500 ppm 500-20,000 ppm Eucalyptus extract 10-500 ppm 10-500 ppm 500-20,000 ppm Menthol PG carbonate 10-500 ppm 10-500 ppm 500-20,000 ppm Menthol EG carbonate 10-500 ppm 10-500 ppm 500-20,000 ppm Menthol glyceryl ether 10-500 ppm 10-500 ppm 500-20,000 ppm N-tertbutyl-p-menthane-3- 10-500 ppm 10-500 ppm 500-20,000 ppm carboxamide P-menthane-3-carboxylic acid 10-500 ppm 10-500 ppm 500-20,000 ppm glycerol ester Methyl-2-isopryl-bicyclo (2.2.1) 10-500 ppm 10-500 ppm 500-20,000 ppm Heptane-2-carboxamide 10-500 ppm 10-500 ppm 500-20,000 ppm Menthol methyl ether 10-500 ppm 10-500 ppm 500-20,000 ppm Methyl glutarate 10-500 ppm 10-500 ppm 500-20,000 ppm menthyl pyrrolidone carboxylate 10-500 ppm 10-500 ppm 500-20,000 ppm WS-5 10-500 ppm 10-500 ppm 500-20,000 ppm WS-15 10-500 ppm 10-500 ppm 500-20,000 ppm B. Warming agents vanillyl alcohol n-butylether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol n-propylether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol isopropylether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol isobutylether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol n-aminoether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol isoamylether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol n-hexylether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol methylether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol ethylether 1-1000 ppm 1-1500 ppm 10-8000 ppm gingerol 1-1000 ppm 1-1500 ppm 10-8000 ppm shogaol 1-1000 ppm 1-1500 ppm 10-8000 ppm paradol 1-1000 ppm 1-1500 ppm 10-8000 ppm zingerone 1-1000 ppm 1-1500 ppm 10-8000 ppm capsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm dihydrocapsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm nordihydrocapsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm homocapsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm homodihydrocapsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm ethanol 1-1000 ppm 1-1500 ppm 10-8000 ppm isopropyl alcohol 1-1000 ppm 1-1500 ppm 10-8000 ppm iso-amylalcohol 1-1000 ppm 1-1500 ppm 10-8000 ppm benzyl alcohol 1-1000 ppm 1-1500 ppm 10-8000 ppm glycerine 1-1000 ppm 1-1500 ppm 10-8000 ppm chloroform 1-1000 ppm 1-1500 ppm 10-8000 ppm eugenol 1-1000 ppm 1-1500 ppm 10-8000 ppm cinnamon oil 1-1000 ppm 1-1500 ppm 10-8000 ppm cinnamic aldehyde 1-1000 ppm 1-1500 ppm 10-8000 ppm C. Tingling agents Jambu Oleoresin or para cress 5-500 ppm 5-500 ppm 50-5000 ppm Japanese pepper extract 5-500 ppm 5-500 ppm 50-5000 ppm black pepper extract 5-500 ppm 5-500 ppm 50-5000 ppm Echinacea extract 5-500 ppm 5-500 ppm 50-5000 ppm Northern Prickly Ash extract 5-500 ppm 5-500 ppm 50-5000 ppm red pepper oleoresin 5-500 ppm 5-500 ppm 50-5000 ppm effervescing agents 5-500 ppm 5-500 ppm 50-5000 ppm Spilanthol 5-500 ppm 5-500 ppm 50-5000 ppm Sanshool 5-500 ppm 5-500 ppm 50-5000 ppm II. Flavors spearmint oil 0.01-10.0% 0.01-10.0% 0.5-30.0% cinnamon oil 0.01-10.0% 0.01-10.0% 0.5-30.0% oil of wintergreen 0.01-10.0% 0.01-10.0% 0.5-30.0% peppermint oil 0.01-10.0% 0.01-10.0% 0.5-30.0% clove oil 0.01-10.0% 0.01-10.0% 0.5-30.0% bay oil 0.01-10.0% 0.01-10.0% 0.5-30.0% anise oil 0.01-10.0% 0.01-10.0% 0.5-30.0% eucalyptus oil 0.01-10.0% 0.01-10.0% 0.5-30.0% thyme oil 0.01-10.0% 0.01-10.0% 0.5-30.0% cedar leaf oil 0.01-10.0% 0.01-10.0% 0.5-30.0% oil of nutmeg 0.01-10.0% 0.01-10.0% 0.5-30.0% allspice 0.01-10.0% 0.01-10.0% 0.5-30.0% oil of sage 0.01-10.0% 0.01-10.0% 0.5-30.0% mace 0.01-10.0% 0.01-10.0% 0.5-30.0% oil of bitter almonds 0.01-10.0% 0.01-10.0% 0.5-30.0% cassia oil 0.01-10.0% 0.01-10.0% 0.5-30.0% vanilla 0.01-10.0% 0.01-10.0% 0.5-30.0% lemon 0.01-10.0% 0.01-10.0% 0.5-30.0% orange 0.01-10.0% 0.01-10.0% 0.5-30.0% lime 0.01-10.0% 0.01-10.0% 0.5-30.0% grapefruit 0.01-10.0% 0.01-10.0% 0.5-30.0% apple 0.01-10.0% 0.01-10.0% 0.5-30.0% pear 0.01-10.0% 0.01-10.0% 0.5-30.0% peach 0.01-10.0% 0.01-10.0% 0.5-30.0% grape 0.01-10.0% 0.01-10.0% 0.5-30.0% strawberry 0.01-10.0% 0.01-10.0% 0.5-30.0% raspberry 0.01-10.0% 0.01-10.0% 0.5-30.0% cherry 0.01-10.0% 0.01-10.0% 0.5-30.0% plum 0.01-10.0% 0.01-10.0% 0.5-30.0% pineapple 0.01-10.0% 0.01-10.0% 0.5-30.0% apricot 0.01-10.0% 0.01-10.0% 0.5-30.0% watermelon 0.01-10.0% 0.01-10.0% 0.5-30.0% chocolate 0.01-10.0% 0.01-10.0% 0.5-30.0% cola 0.01-10.0% 0.01-10.0% 0.5-30.0% maple 0.01-10.0% 0.01-10.0% 0.5-30.0% dulce de leche 0.01-10.0% 0.01-10.0% 0.5-30.0% raisin 0.01-10.0% 0.01-10.0% 0.5-30.0% caramel 0.01-10.0% 0.01-10.0% 0.5-30.0% cinnamyl acetate 0.01-10.0% 0.01-10.0% 0.5-30.0% cinnamaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% citral diethylacetal 0.01-10.0% 0.01-10.0% 0.5-30.0% dihydrocarvyl acetate 0.01-10.0% 0.01-10.0% 0.5-30.0% eugenyl formate 0.01-10.0% 0.01-10.0% 0.5-30.0% p-methylamisol 0.01-10.0% 0.01-10.0% 0.5-30.0% acetaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% benzaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% anisic aldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% cinnamic aldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% citral 0.01-10.0% 0.01-10.0% 0.5-30.0% neral 0.01-10.0% 0.01-10.0% 0.5-30.0% decanal 0.01-10.0% 0.01-10.0% 0.5-30.0% ethyl vanillin 0.01-10.0% 0.01-10.0% 0.5-30.0% heliotrope 0.01-10.0% 0.01-10.0% 0.5-30.0% vanillin 0.01-10.0% 0.01-10.0% 0.5-30.0% alpha-amyl cinnamaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% butyraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% valeraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% citronellal 0.01-10.0% 0.01-10.0% 0.5-30.0% decanal 0.01-10.0% 0.01-10.0% 0.5-30.0% aldehyde C-8 0.01-10.0% 0.01-10.0% 0.5-30.0% aldehyde C-9 0.01-10.0% 0.01-10.0% 0.5-30.0% aldehyde C-12 0.01-10.0% 0.01-10.0% 0.5-30.0% 2-ethyl butyraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% hexenal 0.01-10.0% 0.01-10.0% 0.5-30.0% tolyl aldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% veratraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% 2,6-dimethyl-5-heptenal 0.01-10.0% 0.01-10.0% 0.5-30.0% 2,6-dimethyloctanal 0.01-10.0% 0.01-10.0% 0.5-30.0% 2-dodecenal 0.01-10.0% 0.01-10.0% 0.5-30.0% strawberry shortcake 0.01-10.0% 0.01-10.0% 0.5-30.0% pomegranate 0.01-10.0% 0.01-10.0% 0.5-30.0% beef 0.01-10.0% 0.01-10.0% 0.5-30.0% chicken 0.01-10.0% 0.01-10.0% 0.5-30.0% cheese 0.01-10.0% 0.01-10.0% 0.5-30.0% on